Avocado

Grasshopper Smoothie

photo by recipe author

Servings: 1
Preparation Time: 10 minutes

1/2 cup fresh mint leaves
1 cup filtered water
1 small avocado
1 tablespoon coconut oil
1 1/2 – 2 tablespoons Coconut Cream Concentrate
1 tablespoon raw honey
2 drops peppermint essential oil, optional
7 ice cubes (or more, to desired thickness)

Blend mint leaves in water. (Bullet-type blenders work well for single servings.) After well-blended, strain mint, then put strained mint back in blender. Add avocado.

In a small saucepan, on low heat, warm the coconut oil, coconut cream concentrate, and honey then add to blender.

Add peppermint essential oil, if desired. Add ice and blend until creamy and smooth.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Grasshopper Bars

photo by recipe author

Servings: 9 (3×3) bars
Preparation Time: 30 minutes

Minty Layer:

1 medium avocado
2 tablespoons raw honey
1/2 cup coconut oil, melted
1 1/2 cups shredded coconut
4 drops peppermint essential oil
pinch Himalayan salt

Chocolate Layer:

1/4 cup coconut oil
2 tablespoons raw honey
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
pinch Himalayan salt

Line a 9×9 baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, essential oil, & salt until smooth. Pour this into the lined baking dish. Put in freezer to chill while making chocolate coating.

For chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan salt.

Using a hand whisk, whisk until smooth and well-blended. Spread over minty layer and return to freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Chocolate Coconut Satin

example photo shown

This could be served as a delicious pudding, or as a frosting, or as a dip for your fruit such as strawberries, bananas, sweet cherries or pineapple. The uses are endless with your imagination. Enjoy!

1 large or 2 small avocados
1/2 – 3/4 cups honey (warmed slightly)
1/4 cup cocoa powder
2 tablespoons Coconut Cream Concentrate
1 tablespoon vanilla extract
Dash of salt
Toasted coconut for garnish, optional

Place everything except toasted coconut in a high-power blender or food processor and blend (on high) until very smooth. You will need to stop and stir frequently until mixture is satin-y smooth and well blended.

Serve topped with toasted coconut if desired.

Keep stored in an airtight container in the fridge – that is if it makes it to the fridge.

Recipe submitted by Miriam, Kingston, GA

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